A Delicious Tradition from Ancient Times with an Alaskan Spin!

Mediterranean Moose Kabobs

The exact origin of kabobs is a bit murky, but they are believed to have originated in the Middle East or Eastern Mediterranean region. The word “kebab” is derived from the Persian word “kabāb,” which means grilled meat. It’s likely that the concept of skewering and grilling meat over an open flame dates back thousands of years, making kabobs one of the oldest and most delicious forms of cooking.

 

Kabobs were traditionally made with chunks of lamb or beef, but today are made with a variety of meats, including chicken, pork, seafood and …wait for it…moose!.

 

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Great Sides to Accompany Kabobs

 

No kabob feast is complete without delicious sides to complement the grilled skewers. Here are some great options:

 

  1. Pickled Red Onion: Tangy and slightly sweet onions that add crunch and brightness. Made with sliced red onions, salt, sugar, and white vinegar. Marinate at least one hour.
  2. Tzatziki: A creamy yogurt and cucumber sauce that balances grilled flavors. Typically made with yogurt, cucumber, garlic, lemon juice, and salt.
  3. Hummus: A smooth chickpea dip with tahini, lemon, and garlic that pairs well with smoky meats or vegetables.
  4. Feta Cheese: Crumbly and tangy, adding contrast to grilled kabobs.
  5. Garlic Naan: Soft flatbread perfect for wrapping kabobs and soaking up juices.

 

Now let’s make some kabobs! Whether you’re grilling or using the oven, this recipe is a tasty one.

 

I added ground pork to ground moose because moose can dry out. The pork keeps the meat moist and adds flavor. You can substitute other ground meats; cooking times may vary.

Ingredients
    • 1 lb ground moose meat
    • 1 lb ground pork
    • 1 large egg
    • 4 cloves garlic, minced
    • 1 1/2 tsp onion powder
    • 1 1/2 tsp paprika
    • 1 tsp cumin
    • 1 tsp lemon pepper
    • 1 tsp salt
    • 1/2 cup fresh parsley, chopped
    • Optional: tzatziki, hummus, pickled red onions, olives, feta, naan etc.
Instructions
    1. If using wooden skewers, soak in water for at least 1 hour.
    2. Prepare all accompaniments: tzatziki, hummus, pickled red onions, naan etc.
    3. Mix all ground meat, egg, garlic, spices and parsley.
    4. Shape meat into longish logs – size is really up to you.
    5. Skewer and refridgerate for at least 30 minutes.
    6. If using oven, preheat to 350 degrees.
    7. Bake skewers for approximately 20 minutes, flipping over halfway through. Broil at end to get a great golden-brown color. Check doneness with meat thermometer. Internal temperature should reach 160F, if using pork.
    8. If grilling, grill for approximately 15-20 minutes, flipping over halfway through. Again, check doneness with meat thermometer. Internal temperature should reach 160F, if using pork.
    9. Tent meat until ready to serve and enjoy!
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